5 Divide the crab cake mixture into four equal portions. Coat well with the remaining breadcrumbs, shaping mixture into disks ¾” thick and about 2.5” in diameter. Put the crab cakes on a baking tray sprinkled with left-over breadcrumbs. Cover and chill thoroughly. Add the vegetable oil to a pan and shallow-fry the cakes evenly till golden or until centre temperature reaches 150°F.

6 Take four small serving bowls and arrange the salad.
Place the cooked crab cakes on top and garnish with one tbsp. of garlic mayonnaise and a sprig of parsley.